Bimol Roy
Contact
Research Associate, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
- rimol@ualberta.ca
ATS Assistant Lecturer, Faculty of Agricultural, Life and Environmental Sci - Ag, Food & Nutri Sci Dept
- rimol@ualberta.ca
Courses
AFNS 521 - Meat Science
The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two-day field trip during Reading Week. Not to be taken if credit received for AN SC 420. Prerequisites: 3 units in BIOCH or 3 units in AN SC 320, and consent of instructor.
AN SC 320 - Livestock Growth and Meat Production
Concepts of growth and development applied to meat production from farm livestock. Form and function of bone, muscle and fat. Livestock and carcass appraisal. Prerequisite: AN SC 101 or 200 or 3 units in BIOL.
AN SC 420 - Meat Science
The conversion of muscle to meat in livestock and poultry: definitions and measurement of carcass and meat quality; influences of pre- and post-slaughter factors on carcass and meat quality. The lab will consist of a two day field trip during Reading Week. Prerequisite: 3 units in BIOCH, AN SC 320, or consent of instructor.
NU FS 374 - Food Fundamentals and Quality
Chemical, physical, and sensory properties of food products and factors affecting food quality in relation to preparation, processing, and storage of foods in the home and institution. Pre or corequisite: NU FS 372 or 373.